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Home-Made Finnish Gingerbread Biscuits

Home > Everywhere > Baking | Christmas | Fun for Children | Fun Things To Do | Recipes
by Tina Maria (subscribe)
Freelance writer based in Helsinki, Finland.
Published November 10th 2012
My secret recipe
Christmas Biscuit
Christmas biscuit decorated with icing. - Image from

Ever wanted to make some home-made gingerbread biscuits for Christmas? Well here's your how-to guide.

Preparation time: 1 hour to make dough and overnight to cool dough down.

Cooking time: Approximately 5 minutes per tray of biscuits or approximately 1 hour for cooking all the dough into biscuits.


2 Eggs
500g Plain Flour
250g Butter
200g Sugar
200ml Syrup
4tsp* Ground Clove
4tsp Ground Cinnamon
4tsp Ground Ginger
3tsp Bicarbonate of Soda
1tsp Ground All Spice
1tsp Salt
Flour for sprinkling

Rolling pin
Greaseproof paper
Baking tray/s

Optional extras for decorating:

Gift boxes


1 - Boil the syrup and the spices in a pan.

2 - Allow the mixture to cool down (not too much or it will set)

3 - Beat the butter and sugar together until it is fluffy.

4 - Add the cooled down spicy syrup to the butter and sugar mix.

5 - Mix them together well.

6 - Add eggs in one at a time (mix well but carefully and by hand).

7 - Mix salt and bicarbonate of soda to the flour.

8 - Sieve the flour into the dough, folding it carefully until the dough is even.

9 - Cover the dough with clingfilm and place in fridge to cool overnight.

The next day - Now it's time for the fun part... the baking.

10 - Sprinkle flour onto a clean, flat surface i.e. kitchen table or work surface.

11 - Take a portion of the dough and roll it flat. If necessary, sprinkle a little more flour on the dough when rolling it to stop it sticking to the rolling pin and getting ruined (not too much though).

12 - Cover a baking tray with grease proof paper ready for when you cut shapes out of the dough.

13 - Use festive or traditional shaped biscuit cutters to cut your gingerbread dough shapes out.

14 - Place on baking tray.

15 - Place in a pre-heated oven at gas mark 7 or 225C for approximately 5 minutes* or until brown.

16 - Allow biscuits to cool down and harden before moving them from the baking tray and serving.


If you do not have any shape cutters then fear not. You can use a cup/mug to make simple circular shapes which will taste just as good.

If like me, you prefer the gingerbread biscuits to be a bit more soft than crunchy then adjust the baking time slightly and take them out when they look just a tad under-cooked as they will stay soft after they have cooled down.

Serving suggestions:

After the biscuits have cooled down you can decorate them with icing (this is a really fun activity for children...and adults) or eat as they are.

If making decorations out of them then roll the dough a little bit thicker to prevent the biscuits being as fragile once baked and cut a pencil sized hole in the biscuits before baking so you can thread a ribbon through and hang them from a Christmas tree etc. Make sure not to place the hole too close to the edge or it may break.

If you are interested in baking them as a gift for someone then pick up some gift boxes or cellophane and ribbons and get creative. This is a fairly easy and fun gift idea if you're not sure what to get friends, family or work colleagues this Christmas.

Gingerbread dough
Roll out the dough...

Gingerbread dough
Use biscuit cutters to cut the dough into desired shapes...

Gingerbread biscuits
Place the gingerbread shapes on a baking tray...

Baked gingerbread biscuits
Allow the biscuits to cool down and then place onto a plate ready to be served... Enjoy!


tsp = teaspoon

**The biscuits burn very easily so the amount of cooking time may differ between appliances and you should keep an eye on them to avoid ruining them.
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Why? They taste amazing and are fun to make
When: At Christmas but you can also make them all year round
Where: At home
Cost: various depending on the cost of ingredients and any decorative extras you purchase
Your Comment
My mom used to bake pipparkakkus at Christmas! Thanks for the memory :)
by Kristin Ravelle (score: 2|304) 2197 days ago
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